Sweet Potato Fries Recipe
- Sweet potatoes
- Herbs or spices to taste
Heat deep fryer to 350 degrees Fahrenheit.
I use canola oil, peanut oil or a combination of the two in my fryer.
For best results make sure the oil is clean doesn’t taste like anything else that has been cooked in it.
Fish for example tends to flavor the oil.
Peel and slice sweet potatoes while the oil is heating.
Cut potato in half, slice every 1/8 to 1/4 inch depending how thick you want your fries.
Then take those slices and cut lengthwise as wide as you like. Smaller fries get crispier, bigger fries are softer.
Put sliced sweet potatoes in the deep fryer for three minutes. This is the blanching stage.
After three minutes remove the potatoes and drain off excess oil.
A bowl lined with paper towels or newspaper works well.
Cool for a minimum of three minutes.
Cool blanched fries on the counter before freezing.
When cool, spread blanched fries on a cookie sheet and put in the freezer for an hour or two.
After fries are frozen solid place them in a freezer bag and store for 3-6 months.
Cook freshly cooled blanched potatoes and frozen sweet potato fries the same way.
Put fries in the deep fryer for two and a half to three minutes. When crispy remove from the oil.
Drain the extra oil and season as desired.
Favorite Seasoning Combinations:
Cinnamon and Nutmeg
This is a sweet flavor, similar to the sweetened mashed version so popular at holiday gatherings.
A touch of sugar is ok too.
Salt, Chili Powder and Garlic Powder
A great savory version and I love it with a simple roast chicken.
What Other Variations can I try?
On Foodista's Spiced Sweet Potato Fries page they suggest drizzling with maple syrup or honey.
For a savory option they suggest cayenne, paprika, rosemary or parley.
Learn more about frozen vegetables and find frozen vegetable recipes.
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